)'
( After autolyse period, add parsley and pancetta)'
(and knead for 5-10 minutes using the slap and fold)'
(method, until the dough can almost pass the)'
(windowpane test. Note: No)'
(additional salt is added to this dough since it)'
(provided by the pancetta. )'
(

)'
( After bench resting is complete, perform another)'
(series of tension pulls to ensure a well formed)'
(loaf and gluten structure, and then rest seam side)'
(up in a canvas lined banneton that has been dusted)'
(with flour. Cover with plastic wrap and allow to)'
(proof for 1.5-3 hours at room temperature, or)'
(until the loaf has grown to about 1.5-2 times its)'
(original volume. )'
(

)'
(

)'
( While the bread is proofing, pre-heat a large)'
(cast iron dutch oven with lid on the middle shelf)'
(of a 500°F/260°C oven for at least 45 minutes)'
(prior to baking. )'
(